1/3 cup mayonnaise
½ teaspoon cayenne pepper
1 tablespoon lemon juice
1 tablespoon vodka
½ teaspoon Worcestershire sauce
1 ½ tablespoons tomato sauce
100ml olive oil
2 garlic cloves, thinly sliced
100g roughly torn sourdough breadcrumbs
200g cooked king prawns, peeled and tails in tact
50g lamb’s lettuce, or baby spinach leaves
Place the mayonnaise, half of the cayenne pepper, lemon juice, vodka, Worcestershire sauce, tomato sauce, salt and pepper in a bowl and whisk until well combined. Set aside.
Heat olive oil in a frying pan over medium. Add the garlic and cook for 30 seconds. Add the breadcrumbs, stirring frequently for 4-5 minutes or until golden. Drain on absorbent paper, sprinkle with remaining cayenne pepper and set aside to cool completely. Place the prawns and lambs lettuce in serving dishes, drizzle with bloody Mary dressing and sprinkle with the cayenne breadcrumbs.